Name: Bacardi Rum Cake
Ingredients: 1 cup chopped pecans or walnuts; 1 (18.5 oz.) pkg. yellow cake mix; 1 (3.75 oz.) pkg. vanilla instant pudding; 4 eggs; ½ cup cold water; ½ cup Wesson oil; ½ cup Bacardi dark rum (80 proof); ¼ lb. butter (1 stick); 1 cup granulated sugar; ¼ cup water; ½ cup Bacardi dark rum (80 proof)

Method

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Step 1: Preheat oven to 325°F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
Step 2: Sprinkle nuts over the bottom of the pan.
Step 3: Mix all cake ingredients together and pour the batter over the nuts.
Step 4: Bake 1 hour. Cool, invert onto a serving plate and prick the top.
Step 5: For the glaze, melt butter in a saucepan. Stir in water and sugar and boil, stirring constantly.
Step 6: Remove from heat and stir in rum.
Step 7: Drizzle and smooth glaze evenly over the top and sides of the cake. Let the cake absorb the glaze, and repeat until all the glaze is used.

From the cook

Optional: decorate with maraschino cherries and a border of sugar frosting or whipped cream. Serve with seedless grapes dusted with powdered sugar.

If your yellow cake mix already contains pudding, omit the instant pudding, use 3 eggs instead of 4, and use 1/3 cup oil instead of ½ cup.

What we changed or couldn’t read (1)

Glaze boiling time is cut off in the source ("Boil for … zutes"); probably 5 minutes, but the number is not legible.

Bacardi Rum Cake

Ingredients Tick as you go

Method